Store in a jar in the fridge and it will last nearly forever.Ībout our Bartender – Michael Bowers is the Head Bartender at the Modern Hotel and Bar in Boise, Idaho. Add one large pinch kosher salt per cup of sugar used and whisk again to dissolve. Whisk until sugar is dissolved and remove from heat. *Combine two parts sugar and one part water in a pot over medium heat. Gently pour the wine over the back of a spoon held just above the drink so that it floats on top. Shake rye, lemon juice and simple syrup and strain into a double old fashioned glass filled with ice. 1.5 oz Rye Whiskey (100 proof is preferable).Strain into a chilled cocktail glass or coupe, or serve over ice if you are so inclined. Shake with extra vigor if using the egg white. Use the freshest eggs possible to avoid any eggy smell or taste.Īnd with both drinks, two general rules of mixing drinks apply: use freshly squeezed juice, and don’t mix with booze you wouldn’t drink on it’s own. Egg white adds a fantastic silky texture to a whiskey sour (or any other cocktail for that matter). Though it’s not necessary for flavor, you should consider using the optional egg white in the first recipe. The contrast between the aroma of the wine on top and the flavor of the drink below is what makes the New York Sour so special. Don’t mix the layer of red wine into the drink—drink through it. It sounds odd at first, but once you’ve tried it you might cast aside the standard sour entirely. The New York Sour simply adds a float of red wine to the top of the drink. Below are some recipes, one for a classic Whiskey Sour and one for my favorite embellishment of the original, the New York Sour. And, at risk of straining the comparison, good whiskey sours, like good grilled cheeses, are insanely easy to make, hinge on the quality of your ingredients, and are perfect starting points for embellishment. A whiskey sour made with sour mix is like a grilled cheese made with Velveeta: it’s not so much a substitute for the real thing as a willful act of bad taste. If you’ve only had whiskey sours made with sour mix, you’ve never really had a whiskey sour. Why is the New York Sour not more popular? Whiskey Sours are one thing, but adding the wine is just genius.By Dappered Drinks Correspondent and Official Bartender Michael Bowers When we came to make this drink, we were amazed at how good it was. The New York Sour then appears in print in 1862 in Jerry Thomas’ How to Mix Drinks. Whether this older drink was the same combination of sour mix, whiskey and wine is also not known. According to David Wondrich, author of Imbibe!, there is evidence of a hand-written cocktail menu dating from 1856 in Toronto that includes the New York Sour. The identity of the original bartender has been lost to time. It has also been called a Southern Whiskey Sour, a Brunswick Sour and a Claret Snap. It is thought by Simon Difford have been invented in Chicago in the 1880s when it was known as a Continental Sour, presumably as the addition of wine gave it something of a French feel. It is widely accepted that the New York Sour was not invented in New York. For many, this is the event that reignited modern interest in the drink. The first episode of Season 4 features a throwaway remark suggesting that one of the characters was sipping a New York Sour. Boardwalk Empire is a HBO-comissioned period drama set during Prohibition, and starring Steve Buscemi in the lead role.
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